ES2625578T3 - Procedure for determining an efficiency index of a kitchen utensil for a predetermined cooking temperature for the purpose of evaluating a nutritional benefit - Google Patents

Abstract

Procedure for determining an efficiency index of a kitchen utensil (1a, 1b, 11) for a predetermined cooking temperature, for the purpose of evaluating a nutritional benefit, said kitchen utensil comprising a bottom (2a, 2b, 10) which has a cooking surface (3a, 3b, 10a), characterized by comprising the following steps: a) bringing the cooking surface (3a, 3b, 10a) to said predetermined cooking temperature, using heating means (4) , leading to surface heating a deformation of the bottom (2a, 2b, 10); b) determination of a minimum amount of fat (9, 9a, 9b) necessary to cover the integrality of the cooking surface (3a, 3b, 10a) of the bottom (2a, 2b, 10) thus deformed at said cooking temperature predetermined, pouring the minimum amount of fat (9, 9a, 9b) necessary to cover the integrality of the cooking surface (3a, 3b, 10a) or calculating said minimum amount of fat (9, 9a, 9b) necessary to covering the integrality of the cooking surface (3a, 3b, 10a), recreating the kitchen utensil (11) thus deformed with the help of a computer equipped with a computer-aided design logic equipment, allowing said minimum amount of fat (9, 9a, 9b) define the efficiency index of the kitchen utensil (1a, 1b, 11) for a predetermined cooking temperature.

Description

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DESCRIPTION

Procedure for determining an efficiency index of a kitchen utensil for a predetermined cooking temperature for the purpose of evaluating a nutritional benefit

The present invention relates to the field of kitchen utensils and, particularly, to a method of determining an efficiency index of a kitchen utensil for a predetermined cooking temperature, for the purpose of evaluating a nutritional benefit, in particular depending on the deformation of the bottom of the kitchen utensil. The invention is aimed at showing the relationship between the nutritional benefit of cooking done in kitchen utensils and the bottom concavity of these kitchen utensils. Therefore, the invention relates to all kitchen utensils intended for cooking food, especially frying pans.

The manufacture of kitchen utensils for cooking food, such as, for example, frying pans, is such that, at the end of manufacture, this utensil has a concave bottom. And it is that a kitchen utensil with a convex bottom causes a lack of stability of this utensil. In the heating of the kitchen utensil, it is subjected to marked variations in temperature, which carry with it phenomena of expansion and deformation. The bottom of the kitchen utensil can then change concavity, and even become convex in the cooking of a food, a change in form that is a function, on the one hand, of its concavity at its exit from manufacturing and, on the other, of the design from the bottom of the kitchen utensil. The applicant firm has already developed cooking utensils for cooking food that have technical characteristics that minimize the maximum deformation of these utensils in a cooking. Such kitchen utensils are described, for example, in patent applications with publication numbers FR 2711050, FR 2780626 and FR 2919484.

US 2010/0224636 A1 describes a method of testing the efficiency of a kitchen utensil.

The person skilled in the art has also developed procedures for measuring the concavity of kitchen utensils, both in fno and in the course of cooking, or even after aging. Thus, for example, the concavity can be measured at the bottom of the utensil by means of a comparator. The concavity of the bottom of the utensil can be measured during cooking by means of a comparator and a thermocouple. The profile of the bottom of the utensil can also be measured by laser.

The expert in the material has also developed kitchen utensils whose bottom has an internal surface comprising a non-stick coating. It is true that, for the cooking of certain foods, such as potatoes prepared in a pan or a casserole, the cook uses, however, fat, which is a true technological tool to achieve cooking and allows to improve the organoleptic quality of prepared or cooked food. On the other hand, from a nutritional point of view, it is recommended to limit the consumption of fat, between 35% and 40% of the daily energy intake.

It is the object of the present invention to determine an efficiency index of a kitchen utensil for a predetermined cooking temperature and to characterize the nutritional benefit contributed by the management of the flatness of the bottom of the kitchen utensils during the cooking of food, in correlation with the organoleptic quality that the chef pursues in the cooking of these foods.

For this purpose, the invention relates to a method of determining an efficiency index of a kitchen utensil for a predetermined cooking temperature, with the purpose of evaluating a nutritional benefit, said kitchen utensil comprising a bottom having a surface cooking, characterized by understanding the following stages:

a) bring the cooking surface to said predetermined cooking temperature, using heating means, with the heating of the surface leading to a deformation of the bottom,

b) determination of a minimum amount of fatty matter necessary to cover the integrality of the bottom cooking surface thus deformed at said predetermined cooking temperature, pouring the minimum amount of fat necessary to cover the integrality of the cooking surface or calculating said minimum amount of fat material necessary to cover the integrality of the cooking surface, recreating the deformed kitchen utensil with the help of a computer equipped with a computer-assisted design logic equipment, allowing said minimum amount of fat material to define the Efficiency index of the kitchen utensil for a predetermined cooking temperature.

These stages are carried out for a panel of kitchen utensils for cooking food, being these kitchen utensils of the same type, for example, pans of a diameter of 26 cm from different manufacturers.

Thus, the efficiency index of the kitchen appliance for a predetermined cooking temperature is determined for the minimum amount of fat. The best efficiency index for a predetermined cooking temperature is obtained with the kitchen appliance that implements the smallest minimum amount of fat. The minimum amount of fat is directly linked to the deformation of the bottom.

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In a preferred form of implementation, to perform stage b), it is preceded by successive stages:

i. a quantity of fatty material corresponding to a volume of liquid 1 mm thick and of a surface equal to a flat disk equivalent to the cooking surface is poured,

ii. the fatty matter is allowed to stabilize at the temperature and distributed over the bottom cooking surface,

iii. a residual cooking surface not covered by the fat material is measured and an amount of fat material is poured corresponding to a liquid volume of 1 mm thick and of a surface equal to a flat disk equivalent to the residual cooking surface,

iv. steps ii) and iii) are repeated until the cooking surface of the bottom of the kitchen utensil is completely covered.

In this way, the sum of the amounts of fatty material poured into the pan determines the minimum amount of oil to fully cover the bottom of the kitchen item.

In a variant of implementation, according to this preferred embodiment, the kitchen utensil is created by means of a computer-aided design, the minimum amount of fat in the liquid state necessary to cover the bottom of the kitchen utensil is graphically represented and, Then, the mass properties of the object created by computer-aided design are analyzed, in order to calculate the amount of liquid needed for cooking.

Advantageously, in step a), the predetermined cooking temperature chosen is that of the potato, of the order of 180 to 200 ° C.

The choice of the predetermined cooking temperature is due to the choice of a cooking food that is preferably oriented towards foods or recipes that are currently cooked and that require a contribution of fat. In a suitable way, a food cooked by flat frying will be chosen, that is, with a thin film of fatty matter, in a liquid state when heated, as opposed to deep frying, in which the food is immersed in the liquid fatty matter . In this way, with a preferential and non-limiting character, it is chosen, as food to cook, potatoes in pieces, sliced or whole, according to their thickness, for the realization of the recipe of sauteed potatoes.

In a preferred and non-limiting embodiment, the fatty matter is food oil. However, it is worth considering the use of butter or similar, and even meat fat, or others.

Advantageously, the process comprises the following steps:

a) cooking of the food in the kitchen utensil and quantification of the fat absorbed by the cooked food;

b) determination of the percentage of fat absorbed with respect to the dry matter of cooked food.

In a preferred and non-limiting embodiment of step c), the muc mass of the kitchen utensil, the mass mmg of the fat used, the mac mass of the raw food, the map mass of the prepared food, the mass is measured muc + rmg of the kitchen utensil and the fat residue once the food has been prepared and removed from the kitchen utensil, and the mmga mass of the fat absorbed by the prepared food is deduced from it.

Advantageously, the percentage of fat absorbed with respect to the dry matter of the cooked food is determined by the formula Txmga / ms = mmga / mac / Txms, where Txms is the percentage of dry matter in the food.

Preferably, the process includes a stage for measuring the deformation of the bottom of the kitchen utensil at the predetermined cooking temperature after stage a) and, in stage d), the percentage of fat absorbed with respect to the dry matter of the cooked food depending on the deformation of the kitchen utensil.

Various techniques for measuring the deformation of the bottom, known by one skilled in the art, may be implemented within the scope of the invention. With preference and not limitation, the measurement of the deformation of the bottom of the kitchen utensil at a predetermined cooking temperature is carried out in accordance with XP D21-503.

In a preferred form of implementation of the method according to the invention, the kitchen utensil is a pan. It is possible to contemplate variants of implementation with other kitchen utensils for cooking food, such as a casserole, a saucepan or a pot.

The following description refers to a preferred method of implementing the procedure according to the

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invention, which is based on figures, of which:

Figures 1 and 2 show two kitchen utensils for cooking food whose bottoms have, respectively, a low concavity and a high concavity;

Figure 3 illustrates means for determining the minimum amount of oil to coat a hot pan; Figure 4 illustrates, partially sectioned, a pan with oil coating the bottom;

Figure 5 illustrates a graph of the mass of oil needed as a function of the concavity of the kitchen utensil, for a covering of the bottom surface;

Figure 6 illustrates a graph of the mass of oil absorbed by the cooked food as a function of the mass of oil used; Y

Figure 7 illustrates a graph of the percentage of fat absorbed with respect to the dry matter of the food as a function of the concavity of the kitchen utensil.

In this preferred form of implementation of the method according to the invention, the kitchen utensil used is a pan. However, the procedure can be carried out according to the invention with other kitchen utensils for cooking food that require the use of fat to properly achieve said cooking, said kitchen utensils being prone to a concave deformation in the cooking course. For example, a casserole or casserole.

According to the invention, the method of determining an efficiency index of a kitchen utensil for a predetermined cooking temperature, for the purpose of evaluating a nutritional benefit, comprises the following steps:

a) bring the cooking surface to said predetermined cooking temperature, using heating means, with the heating of the surface leading to a deformation of the bottom,

b) determination of a minimum amount of fatty matter necessary to cover the integrality of the bottom cooking surface thus deformed at said predetermined cooking temperature, pouring the minimum amount of fat necessary to cover the integrality of the cooking surface or calculating said minimum amount of fatty material necessary to cover the integrality of the cooking surface by recreating the deformed kitchen utensil with the help of a computer equipped with a computer-assisted design logic equipment.

A pan that is subjected to a heating or cooking temperature experiences marked variations in temperature that carry phenomena of expansion and deformation. Since these temperatures are not homogeneous, they carry non-homogeneous dilations and force the pan material to deform. The same goes for the other kitchen utensils.

Therefore, the concavity of the pan can be accentuated, or even made convex, when it is subjected to heating, depending on this deformation of the concavity of the pan at its exit from manufacturing and the technical characteristics of the manufacture of the pan, in particular, those referring to the bottom of the pan (material, anti-deformation grid, stressed ...). Thus, it is noted, by way of example, that a first pan 1a, illustrated in Figure 1, has a bottom 2a with a very low concavity, that is, the bottom 2a remains practically flat in a heating. While a second frying pan 1b, illustrated in Figure 2, has a bottom 2b with a very pronounced concavity in a heating.

Step b) of the process according to the invention consists in determining the minimum amount of fat to fully cover the bottom 2a, 2b of the pan 1a, 1b. In the described embodiment, the fat used is oil. As shown in Figures 1 and 2, the distribution of the oil is totally different from one pan to another depending on the concavity of the bottom. With regard to the pan 1a of Figure 1, which has a bottom 2a with a very low concavity, the oil 9a is properly distributed throughout the cooking surface 3a. On the contrary, as regards the pan 1b of Figure 2, which has a bottom 2b with a marked concavity, the oil 9b is positioned on the periphery of the cooking surface 3b. It is understood, then, that in order to arrange a thin film of oil throughout the cooking surface 3a, 3b, the amount of oil will be different between the first pan 1a and the second pan 1b.

To determine the minimum amount of oil needed to coat the hot pan cooking surface, heating means 4, illustrated in Figure 3, comprising a heat source 5 positioned on a support 6 comprising feet 7a are used , 7b, configured to allow a flat graduation of the upper face 6a of said support 6. The heat source is, for example, a radiating plate comprising a focus 5a of a diameter of 21 cm. On this spot 5a an aluminum block 8 is positioned that conforms to the NF EN 12983-1 standard. This block is leveled, flat, proceeding to a graduation of the support 6. Inserted in the upper part of the aluminum block 8, there is a thermocouple (not shown), connected to a regulation block.

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Additionally, pans 1a, 1b having a diameter of 26 cm are used, which are placed on the upper face 8a of this aluminum block 8.

The default cooking temperature is that of the potato, of the order of 180 to 200 ° C. For selected pans, the setpoint temperature is set at 235 ° C. Once the aluminum block 8 has reached the setpoint temperature of 235 ° C, the pan is centered on top. As soon as the temperature at half a radius of the cooking surface has reached 180 ° C, one proceeds in successive stages:

i. a quantity of oil corresponding to a liquid volume of 1 mm thick and of a surface equal to a flat disk equivalent to the cooking surface (10a) is poured,

ii. the oil is allowed to stabilize at temperature and distributed over the cooking surface (3a, 3b, 10a) of the bottom (2a, 2b, 10),

iii. a residual cooking surface not covered by the oil is measured and a complementary amount of oil is poured corresponding to a liquid volume of 1 mm thick and of a surface equal to a flat disk equivalent to the residual cooking surface,

iv. steps ii) and iii) are repeated until the cooking surface (10a) of the bottom (10) of the kitchen utensil (11) is completely covered.

Thus, the sum of the amounts of oil poured into the pan determines the minimum amount of oil to fully cover the bottom 2a, 2b; completely covering the oil 9 the cooking surface 10a of the bottom 10 of the pan 11, as illustrated in figure 4. At the end of this stage, the pan is weighed with the oil 9 covering the bottom 10. The dough of oil needed to cover the cooking surface is then calculated by difference between the mass of the pan containing the oil and the mass of the pan vada. Give the following formula:

masa_oil _ masaarten + oil masaarten empty

Of course, this mass of oil is representative of the minimum amount of fat.

Other methods are conceivable to determine this minimum amount of fat necessary to cover the cooking surface of the pan. In this way, it is possible to graphically represent, by computer-aided design, called DAO, the minimum amount of oil 9 to cover the cooking surface 10a of the bottom 10 of the hot pan 11. The bottom 10 is considered coated when the oil film has a minimum thickness comprised between 0.3 and 1 mm above the bulged central part 12 of the cooking surface 10a. The amount of oil 9 is obtained by analyzing the mass properties of the object created by DAO.

The predetermined cooking temperature is that of the potato, since the cooking of this food requires the use of fat in order to properly achieve cooking and improve its organoleptic qualities. In this way, the potatoes are cut into slices or pieces, and even whole, according to their thickness, for the implementation of a recipe for sauteed potatoes, commonly consumed in homes. For example, 800 g of potatoes are used. This recipe requires the use of appropriate fat material to show all the interest of the procedure according to the invention. Indeed, for your optimum achievement, this recipe needs to cook the potatoes in flat frying, with a thin film of fat that allows to suppress the air spaces between the bottom of the pan and the potatoes, air spaces that sharpen thermally a part of the food with respect to the cooking surface. In addition, this choice of cooking allows heat to be conducted more quickly from the cooking surface to the potatoes, avoiding any uneven cooking of these potatoes.

Additionally, for the implementation of the procedure according to the invention and of this recipe of sauteed potatoes, the fat used is peanut oil. However, any other food oil can be used, and even any other fatty material that melts in whole or in part once the predetermined cooking temperature has been reached, such as butter or cow fat.

Thus, for a panel of kitchen utensils 11 under test, especially frying pans, with a bottom 10 whose concavity changes when the temperature on the cooking surface reaches 180 ° C, the graph of Figure 5 is obtained, which illustrates the mass of oil used, mmg, necessary to cover the bottom 10 of the pan 11 as a function of the concavity C of said bottom. Therefore, it is noted that the mass of oil used mmg is between approximately 40 g and 70 g for a concavity C of the bottom 10 which is approximately between 0.1 mm, that is, of low concavity, and 2 mm, that is, of accused concavity.

These tests were carried out with Tefal ™ Grand Chef pans of 26 cm in diameter and with a base diameter of 190 mm ± 1mm. That is, a ratio of concavity / base diameter between 0.0005 and 0.01.

For the panel of pans selected for the tests, the mass of the muc pan, the mass of oil used mmg is measured. For each cooking, also a mass of raw potatoes mac identical and of the same origin is used. These mass measurements are carried out by means of a weighing apparatus, known to a person skilled in the art.

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The procedure includes a step c) consisting of cooking tests of the potatoes, with the pan panel and the oil mass mmg necessary to cover the hot cooking surface 10a, ready to cook this food. Once the cooking is finished, the sautéed potato preparation is removed, which is weighed. Therefore, a map dough is obtained for the potatoes prepared for the pan panel. Likewise, the muc + rmg mass of the pan and the oil residue in the pan are measured once the sauteed potatoes are prepared and removed from this pan.

These tests allow to warn that, the greater the mass of oil used mmg in the pan, the greater the mass of oil absorbed mmga in the preparation of sauteed potatoes. The maximum value of oil absorbed by the potatoes during cooking is variable. This depends, among other things, on the variety of potatoes and their water content. Hence the importance of using the same potatoes for all tests with the pan panel.

The procedure includes a stage d) which consists in determining the percentage of fat material with respect to the dry matter of the Txmg / ms potatoes for the pan panel.

First, the mass of oil absorbed mmga by sauteed potatoes prepared with the pan panel is deduced from the above measures. The following formula is used: mmga = mmg - (muc + rmg - muc)

The tests carried out with the frying pan panel show that the mass of oil absorbed mmga by sauteed potatoes is rising with the mass of oil used mmg, as illustrated in Figure 6.

The percentage of fat with respect to the dry matter of the Txmg / ms potatoes is then determined by the following formula: Txmg / ms = mmga / mac / TxMs, where Txms is the percentage of the dry matter of the potatoes.

This percentage of dry matter of the potatoes is determined as follows. For a sample of potatoes identical to those used for the tests and for a mass of raw potatoes identica mac, it is taken to the oven at 100 ° C for 24 h, with subsequent measurement of the mass of the sample of potatoes previously dried macs. Then, the percentage of dry matter is calculated: Txms = mac / macs.

The procedure includes a step that consists in measuring the deformation of the bottom of the hot pan, especially at the predetermined cooking temperature for cooking a food.

This measure of the deformation of the hot pan is performed on a panel of pans that have similar dimensions, but different technical characteristics, which, therefore, will accentuate this deformation of the bottom of the hot pan to a greater or lesser extent.

The measurement of hot deformation is carried out by means of the method defined in XP D21-503, and even by any other methods known to a person skilled in the art.

By these tests, and from the measurements and calculations made, the graph of figure 7 is reached, which illustrates the percentage of fat material with respect to the dry matter of the Txmg / ms potatoes as a function of the concavity C of the bottom 10 for the frying pan panel 11 tested. This graph allows to obtain two average lines di, d2, of equation for d1 y = 0,1248x + 0,293 y, for d2: y = 0,1175x + 0,2965. That is, an average straight that has more or less a slope of 12%.

Thus, the tests show, for the panel of frying pans in question and for cooking sauteed potatoes, that a 1 mm decrease in hot concavity leads to a 12% decrease in the percentage of fat in the preparation.

In a variant, the percentage of fat material with respect to the dry matter of Txmg / ms potatoes can also be transferred to the map dough for prepared potatoes. However, comparing the percentage of prepared fat in two different pans is problematic. Indeed, it must be ensured that the two preparations have been cooked with the same degree of cooking to be sure that the loss of water during cooking has not ceased to be identical.

Obviously, the procedure according to the invention can be carried out with a panel of pans having a different diameter and for a different food preparation. The final results being similar to those obtained with the tests described above, namely that, in all cases, these tests show that the amount of fat absorbed by the cooked food decreases when the bottom concavity of the pan decreases, all This preserving identical cooking conditions so as not to modify the organoleptic quality of the culinary preparation.

The procedure according to the invention will find its application among the manufacturers of utensils to certify the quality of kitchen utensils for cooking food, such as pans, casseroles or others, put on sale in the market. Indeed, the procedure according to the invention contributes to an optimization of the nutritional benefit by virtue of the hot handling of the concavity of the bottom of the kitchen utensils, in view of a favorable evaluation of their products, the manufacturers will try to achieve by means of of said procedure.

Claims (11)

5 10 fifteen twenty 25 30 35 40 Four. Five 1. Procedure for determining an efficiency index of a kitchen utensil (1a, 1b, 11) for a predetermined cooking temperature, with the purpose of evaluating a nutritional benefit, said kitchen utensil comprising a bottom (2a, 2b, 10) which has a cooking surface (3a, 3b, 10a), characterized by comprising the following steps: a) bringing the cooking surface (3a, 3b, 10a) to said predetermined cooking temperature, using heating means (4), with the heating of the surface leading to a deformation of the bottom (2a, 2b, 10); b) determination of a minimum amount of fat (9, 9a, 9b) necessary to cover the integrality of the cooking surface (3a, 3b, 10a) of the bottom (2a, 2b, 10) thus deformed at said cooking temperature predetermined, pouring the minimum amount of fat (9, 9a, 9b) necessary to cover the integrality of the cooking surface (3a, 3b, 10a) or calculating said minimum amount of fat (9, 9a, 9b) necessary to cover the integrality of the cooking surface (3a, 3b, 10a), recreating the kitchen utensil (11) as deformed with the help of a computer equipped with a computer-assisted design logic equipment, allowing said minimum amount of fat (9, 9a, 9b) define the efficiency index of the kitchen utensil (1a, 1b, 11) for a predetermined cooking temperature. 2. Procedure according to claim 1, characterized in that, in order to carry out step b), one proceeds in successive stages: i. an amount of fat corresponding to a liquid volume of 1 mm thick and a surface equal to a flat disk equivalent to the cooking surface (10a) is poured, ii. the fatty material is allowed to stabilize at temperature and is distributed on the cooking surface (3a, 3b, 10a) of the bottom (2a, 2b, 10), iii. a residual cooking surface not covered by the fat material is measured and an amount of fat material is poured corresponding to a liquid volume of 1 mm thick and of a surface equal to a flat disk equivalent to the residual cooking surface, iv. steps ii) and iii) are repeated until the cooking surface (10a) of the bottom (10) of the kitchen utensil (11) is completely covered. 3. Method according to claim 1, characterized in that, in order to carry out step b), the kitchen utensil (11) is created by means of a computer-aided design, the minimum amount of fatty material (9) necessary to cover the bottom (10) of the kitchen utensil and then, the mass properties of the object created by computer-aided design are analyzed, in order to calculate said amount of fat necessary for cooking. Method according to one of claims 1 to 3, characterized in that, in step a), the predetermined cooking temperature is that of the potato, of the order of 180 to 200 ° C. 5. Method according to one of claims 1 to 4, characterized in that, in step b), the fatty matter (9, 9a, 9b) is food oil. 6. Method according to one of claims 1 to 5, characterized by comprising the following steps: c) cooking of the food in the kitchen utensil and quantification of the fat absorbed by the cooked food; d) determination of the percentage of fat absorbed with respect to the dry matter of cooked food. 7. Method according to claim 6, characterized in that, to perform step c): - the muc mass of the kitchen utensil (11) is measured; - measure the mass mmg of the fat used (9); - the mac mass of the raw food is measured; - the mass map of the prepared food is measured; - the muc + rmg mass of the kitchen utensil and the fat residue is measured once the prepared food has been removed from the kitchen utensil; Y - the mmga mass of the fat absorbed by the prepared food is deduced from it. 8. Method according to claim 7, characterized in that the percentage of fat absorbed with respect to the dry matter of the cooked food is determined by the formula Txmga / ms = mmga / mac / Txms, where Txms is the percentage of dry matter of the food. 9. Method according to one of claims 6 to 8, characterized in that it includes a measuring stage of the deformation of the bottom of the kitchen utensil at the predetermined cooking temperature after step a) and by that, in step d), the percentage of fat absorbed with respect to the dry matter of the cooked food is determined according to the deformation of the kitchen utensil. 10. Method according to claim 9, characterized in that the measurement of the deformation of the bottom (2a, 2b, 10) of the kitchen utensil (1a, 1b, 11) at the predetermined cooking temperature is carried out in accordance 10 with the XP D21-503 standard. Method according to one of claims 1 to 10, characterized in that the kitchen utensil (1a, 1b, 11) is a pan.